Comments

I read the “how to cook your turkey” site, and agree with most of what was printed. I almost always defrost my turkey in the sink, as it’s quicker, and I don’t always have room in the fridge to defrost it there. When I cook the turkey, I stuff the cavity with fresh herbs (usually rosemary and time, along with celery tops) and some cut up citrus fruit, such as lemons, limes, oranges and/or tangerines. This “stuffing” keeps the bird very moist. Just roast it uncovered for the recommended time, covering it lightly with a tent of foil if it gets too dark. I cook it breast side up, but rarely baste it, as it doesn’t seem to need it. I do spray the bird with Pam (or any other cooking spray, butter-flavored), then sprinkle on granulated garlic and paprika. The latter really helps to create a beautiful color. I make dressing on the side, as my family prefers a drier dressing than what you get when you stuff the bird with it. I’ll be happy to share that recipe, if anyone is interested. I do try to keep it all as simple as possible… the old KISS method!